Ingredients

• 2.25 cups dried split peas , rinsed well
• 2 quartss cold water , plus more as needed
• 1 , 1 ½ pound
• 2 onions , thinly sliced
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1 pinch dried marjoram
• 3 stalks celery , chopped
• 3 carrots , chopped
• 1 potato , diced

Instructions

1. 1 Gather all ingredients.
2. 2 Place peas in a large stockpot and cover with several inches of cold water; let soak, 1 hour to overnight. Drain, rinse, and return peas to the pot.
3. 3 Add 2 quarts of cold water, ham bone, onion, salt, pepper, and marjoram to the stockpot. Cover, bring to a boil, and simmer for 1 ½ hours, stirring occasionally.
4. 4 Remove ham bone; cut off meat, dice, and return meat to soup.
5. 5 Add celery, carrots, and potatoes.
6. 6 Cook slowly, uncovered, until vegetables are tender, about 30 to 40 minutes.
7. 7 Serve and enjoy!

Nutrition per serving